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Zucchini Tomato Pasta Frittata

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“Although the original recipe did not call for garlic, I like to add in about 1/2 tablespoon in when frying the veggies, but that is only optional of coarse. This makes a wonderful light dinner served with a side salad. If desired you can even throw in just a little cubed cooked ham or cooked bacon, but not too much as there won't be enough room for the frittata to fit into the pan. This is very good, and a great way to use up any leftover spaghetti or linguine pasta.”
6-8 wedges

Ingredients Nutrition


  1. In a oven-proof 10-inch skillet (or a large skillet) melt butter and sauté the onions, zucchini and tomatoes for 2-3 minutes (this can be done hours in advance).
  2. In a large bowl, whisk eggs with half and half cream, basil and Romano or Parmesan cheese.
  3. Add in sautéed zucchini mixture, pasta, seasoning salt (or regular salt) and pepper; mix well to combine.
  4. Heat oil in the frypan.
  5. Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 minutes on top of stove.
  6. At this point you can sprinkle Parmesan, grated cheddar or mozzarella cheese ON TOP of the frittata before baking if desired, but it is optional.
  7. Set oven to 400°F and transfer the frypan to the oven.
  8. Bake for about 15-20 minutes, or until eggs are set and puffed (try not to over bake, or you frittata will be dry).
  9. Remove from oven and allow frittata to set for about 1 minute, then unmold onto serving platter.
  10. Cut into wedges and serve.

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